Saltimbocca alla Romana
Jumps in the mouth, as advertised
Roman saltimbocca: thin veal cutlets wrapped with prosciutto and sage, seared and finished in a white wine butter pan sauce.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Serves
- 4 servings
Ingredients
- 8 thin veal cutlets (about 1½ lb), pounded ⅛ inch
- 8 slices prosciutto di Parma
- 16 fresh sage leaves
- ½ cup flour for dredging
- 4 tablespoons butter
- 2 tablespoons olive oil
- ¾ cup dry white wine
- Salt and pepper
Instructions
- 01
Build the cutlets. Lay a slice of prosciutto on each cutlet, press two sage leaves on top and secure with a toothpick.
- 02
Dredge. Dust the veal side only in flour and shake off the excess. Season lightly — the prosciutto brings salt.
- 03
Sear. Heat the oil and half the butter. Cook prosciutto side down 1 minute, flip and cook 1–2 minutes more. Work in batches and don't crowd the pan.
- 04
Pan sauce. Rest the cutlets on a warm plate. Deglaze with wine, scrape the fond and reduce by half, then swirl in the remaining butter off the heat.
- 05
Serve. Pull the toothpicks, pour the sauce over and serve immediately.
Larry’s rule: Thin means thin. If the cutlet needs more than two minutes a side, you pounded it like you were mad at it — or not enough.